Spicy Chicken Enchilada Chili

I made this last weekend when "Winter Storm Nemo" hit the tri-state area (apparently naming winter storms is now a thing...). Cold snowy whether always makes me want to cook up a hot soup or stew in the crockpot.  I've made this chili before, but I wanted to adapt it to make it spicier.  I chose to make my own enchilada sauce because the store bought ones usually have tons of sodium in it, and it really doesn't take that much longer to make the sauce.

Spicy Chicken Enchilada Chili
Adapted from A Year of Slow Cooking

1 cup prepared enchilada sauce (recipe to follow)
3 stalks celery, chopped
1/2 large onion, chopped
4 cloves of garlic, removed from skins
1 can fire-roasted diced tomatoes
1 can low-sodium pinto beans
1 oz tomato paste (I bought a 6 oz can of tomato paste, so I used about 5 oz for the enchilada sauce, and used up the rest of the can for the chili)
1/4 cup low-sodium chicken broth
2 tsp chili powder
2 tsp cumin
1 Tbs chopped pickled jalapenos
dash of cayenne pepper
dash of crushed red pepper flakes
2 skinless boneless chicken breasts

Throw in all the ingredients except for the chicken breasts in to the crockpot. The order doesn't really matter  Mix to combine.  Place chicken breasts on top.  Cook on low for about 6-8 hours.  When done, take out chicken breasts and shred into bite size pieces with two forks and mix back into the chili.  Serve with cheddar cheese, sour cream, or more pickled jalapenos, if desired.

Enchilada Sauce
(adapted from Emeril Lagasse)

1 1/2 Tbs vegetable oil
1/2 Tbs all-purpose flour
1/8 cup (about 2 Tbs chili powder)
1 cup low-sodium chicken broth
About 5 oz tomato paste
1/2 tsp cumin
1/2 tsp dried oregano, crushed
1/2 tsp kosher salt
dash of cayenne pepper (to taste)

Heat vegetable oil on medium heat and stir in flour.  Cook for about a minute, stirring constantly.  Stir in chili powder, and cook for about 30 seconds more.  Add chicken broth, tomato paste, and remaining spices.  Stir to combine and bring to a boil.  Once boiling, lower the heat to low.  Cover and simmer for about 15 minutes, stirring occasionally. Adjust seasonings to taste.